Rhubarb coffee cake was the only dessert with rhubarb in it, that I would eat growing up. It doesn’t have a lot of rhubarb, and it’s a sweet and yummy dessert for all ages. When you poke your fork through the top, the sugar crust breaks open to a warm coffee cake. Also, it’s always nice to get some use out of the rhubarb that won’t stop growing. Enjoy!
- 1/2 cup shortening ( not butter, I use butter Crisco shortening)
- 1-1/2 cup sugar
- 1 egg
- 2 cups flour
- 1/2 tsp. baking soda
- 1 tsp. vanilla
- 1 cup buttermilk (shake before you pour)
- 1-1/2 cup fresh cut rhubarb (cut as small or as large as you would like)
- 1/2 cup sugar
- 1 tsp. cinnamon
- Mix together shortening and sugar in an electric mixer until it looks soft and light. Then add your egg and mix for a couple seconds. Add baking soda, vanilla, and buttermilk. Mix on high for a few seconds if you have lumps in the batter. Fold in rhubarb. Place dough into a 9×13 inch greased pan. Mix cinnamon and sugar together and sprinkle on top of cake before baking. (Make sure to get the edges!) Bake at 350 degrees for 45 minutes.